great post as alway sqwib - Im going to try your pork candy this weekend and maybe your moink balls they look great. On the pork candy waht do you think if I topped it with hi temp cheese,????
Fast and Hot Ribs by SQWIB - Page 2
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I don't know about cheese with pork candy but give it a try.
Try these pork shots, I'm going to do another batch Friday.
However I may be able to take the heat, the family can't. It was even spicy for me with the tweaks.
Digging up an OLD thread! :D
After years of never being much of a pork rib fan (we've always done them in a traditional low&slow fashion), I think I finally found a cook that I REALLY like. We're also beef country people, so that might have something to do with it.
Love the bite and I agree it's similar to a tender steak, rather than a really tender (mushy?) pork rib smoked for ~5hrs. It doesn't 'pull off the bone', but it bites off the bone very easily. I'd say just about perfect texture for my liking. Also, as you mentioned, the char adds a depth of flavor...and honestly, I think it's what has been missing from my ribs. I may try modifying this a bit and smoking for an hour, then finishing over high heat..just to see how they turn out. Even if you love a 3-2-1/2-2-1 style cook, you really need to give this a try. You'll likely be surprised.
Those ribs look fantastic.
Very possible. I know that if you use the amounts of cayenne in the original recipe, that they will be too hot to enjoy, hell you can make my wings "atomic hot" but not my ribs!
Anyhow I'm curious so keep us posted, thanks.